Cozy Carrot Ginger Soup

When winter sets in – like it finally has here in Texas! – it’s normal to crave something that feels warm and comforting. It’s also normal to feel a little nudge towards the nutrients that’ll keep your immune system feeling its best.

Our bodies are pretty amazing at letting us know what they need, even if diet culture has made it harder to listen. Maybe you’re craving warmth, a hit of immune-boosting vitamins, or just something easy and delicious to eat on a chilly day. Good news is, this Carrot Ginger Soup offers all of that. 

So take a look at the recipe, grab your ingredients, and be sure to have your favorite crackers or warm and toasty bread ready! This is one of those meals that just feels good, inside and out.

Carrot Ginger Soup

Cozy and nutrient-packed, just what your body needs in the winter weather!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Equipment

• Knife and cutting board
• Sheet pan
• Dutch oven or large pot
• Immersion blender or regular blender

Ingredients

  

• 1 lb carrots washed
• 2 inch piece ginger root peeled and sliced
• 1 onion diced
• 2-3 cloves garlic smashed and peeled
• 2 tbsp olive oil
• kosher salt
• pepper
• 1 block silken tofu (NOT a firm variety) drained if needed
• 4 cups broth or stock
• 1 lime juiced
• Optional: cayenne pepper Just a pinch

Toppings

• Greek yogurt
• cilantro
• hemp hearts
• crackers or toasted bread

Instructions

 

• Preheat oven to 425°F
• Cut carrots in half crosswise – right about where the end starts to narrow- then cut the thicker half lengthwise. Toss with olive oil – about a tablespoon – and kosher salt. Transfer to a baking sheet and roast for about 15-20 minutes, or until they are fork tender. Cook time will vary depending on size and thickness of carrots.
• While carrots are roasting, add another tablespoon of olive oil to a dutch oven or pot and sauté onion and ginger for about 5 minutes. Add garlic and sauté for another minute or two. Season with kosher salt (start with about ½ teaspoon) and pepper. Lower the heat once everything has softened to keep warm until the carrots are ready.
• Once the carrots are fork tender, transfer to the pot and stir. Add in a block of silken tofu (drained if there’s a lot of liquid – there’s usually not much in the shelf-stable packages that I use) and break up while stirring.
• Add broth of your choice and bring to a simmer. Turn down the head and blend with an immersion blender. If you’re blending in a regular blender, turn the heat way down and let cool first (pour the soup back in the pot once blended and bring back to your preferred temperature before serving).
• Stir in the juice of a lime and a pinch of cayenne pepper. Taste and adjust salt, pepper, or cayenne as needed.
• Top with a dollop of greek yogurt, cilantro, and hemp hearts, and serve with your favorite crackers or toasty bread.

Notes

This will yield about 6 cups. I do not include specific serving sizes because we all have different needs and appetites!